Bistro Bordeaux

Our Review

Pascal Berthoumieux's picture-perfect French bistro has light mustard walls covered with small framed posters, butcher-paper-topped tables, dark wood bar towards the back, and servers in black vests and long white aprons. The French classics are covered as well. Escargots de bourgogne en croute, plump snails in individual compartments crowned by tiny pastry puffs, came in fragrant parsley butter. Robust onion soup with lots of sweet onions bubbled beneath a blanket of tasty melted Emmental. A beautifully poached farm egg with a runny yolk nestled in the salade Lyonnaise. Blanquette de veau with firm baby root vegetables in creamy veloute was so tender and delicious I only felt a twinge of guilt about ordering veal. Sides include classic pommes frites, but we went for brussels sprouts in mild mustard sauce and loved every bite. You might want to request the cellar list of great Bordeaux, but in truth the regular list, which showcases small producers, is more than adequate. Dessert brings chocolate mousse, tarte tatin, profiteroles, or even floating island, meringue amid a sea of creme anglaise.